RECIPE: Chocolate Chickpea Cookies

These cookies are not only easy to make, but incredibly delicious. You'd never know there's not a bit of gluten, dairy or egg to be seen.

Preparation Time: 10 minutes - Cooking Time: 12-15 minutes - Serves: 16 Cookies

Ingredients

1 400 gram Can of Chickpeas, rinsed well and drained

1/2 Cup of Nut Butter (almond, cashew, or peanut)

1 teaspoon Vanilla Essence

1/2 cup Brown Sugar (I prefer Coconut Sugar as it gives it a lovely caramel taste)

1 teaspoon Baking Powder

2 tablespoons of Ground Almonds

1 tablespoon of Melted Butter (good fat) or Coconut oil (use coconut oil for dairy free/vegan)

70 grams (about 1/2 cup) good quality dark eating chocolate, finely chopped (with at least 70% cocoa solids (check label if you want dairy free/vegan))

Directions

1. Preheat oven to 170℃ and line a baking tray with baking paper

2. Pat chickpeas dry with paper towel. Place in a food processor with nut butter, vanilla, brown sugar, baking powder, ground almonds, and butter or coconut oil. Blitz until all ingredients are well combined and have formed a cookie dough consistency.

3. Add dark chocolate and pulse briefly to distribute the chocolate throughout the cookie dough.

4. Roll heaped tablespoonfuls of cookie dough into balls (having wet hands helps stop the dough from being too sticky to roll) place on prepared baking tray, about 3cm apart (they will not spread much). Flatten slightly with the back of a wet fork.

5. Bake for 12-15 minutes until lightly golden. Remove from oven and leave cookies to cool slightly.

6. Use a fish slice to transfer them carefully to a wire rack to cool completely- they are quite delicate.

These cookies are delicious eaten warm, but can be stored in an airtight container in the pantry for up to a week, or frozen for several weeks when you wish to eat one or two!

Just warm for 10 seconds in the microwave and the chocolate will melt and go deliciously gooey.

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Calorie Content: 81. But wait a minute…think of the goodness these cookies are giving you. And you are only going to have one, right?

Nutritional Information

Chickpeas offer a variety of health benefits; improving digestion whilst assisting with weight management by improving satiety. They are a rich source of vitamins and minerals particularly fibre.

Fibre content: one cup equals 12.5g of fibre. Fibre promotes regularity improving bowel functioning.

High in protein: one cup is equivalent to 18 grams of protein. Protein facilitates every function in our bodies and is the essential building blocks for repair and restoration of the body. A 2014 study concluded that eating at least 30g of fibre daily will reduce inflammation, improve blood glucose regulation and may assist with weight reduction (Bernaud et al. 2014).

Chickpeas are also a great source of the minerals Iron, Magnesium and Potassium. Additionally, they contain Vitamins B, C, E and K. They are natural antioxidants protecting our bodies from free radical damage. Really, whats not to love about chickpeas?

Nut Butters

Nuts are a wonderful source of vitamins, mineral and nutrients. Containing heart-healthy unsaturated fats, phytosterols, (naturally occurring compounds found in plant cell membranes), protein and fibre. One of the major benefits of consuming nut butters is they are high in Vitamin E, an antioxidant that protects essential fats in our body whilst supporting healthy skin and hair and enhancing our immune system.

Almond Butter is one of the most nutrient dense nut butters available. Containing several important nutrients for maintaining strong bones — considerably more calcium, magnesium, manganese and phosphorus than peanut butter. Two tablespoons of Almond butter provides 50% of your vitamin E requirement.

Cashew butter is smooth, creamy and slightly lower in fat than other nut butters, and one of the best sources of monounsaturated fatty acids, essential amino acids (proteins) and magnesium. Beneficial for blood pressure, blood sugar, and cholesterol control as well as maintaining good bone health, assisting the immune system whilst ensuring good metabolism.

Dark Chocolate

Cocoa is rich in plant chemicals called flavonoids. Flavonoids are powerful antioxidants for the body and help to protect the heart. Dark chocolate contains up to three times more flavonoid-rich coco solids than milk chocolate. Flavonoids have been shown to support the production of nitric oxide in the the inner lining of the blood vessels, helping the blood vessels to relax; improving blood flow and thereby lowering blood pressure.

Dark Chocolate is rich in Iron, Copper, Magnesium and Zinc wonderful for immunity, also contains Phosphorus and Flavonoids. Dark chocolate may be high in calories; however, chocolate like nuts can improve satiety. Choosing dark chocolate and eating modest quantities may offer the greatest health benefits.

Gluten, Dairy & Sugar Free Banana Bread!

This delicious recipe is courtesy of Nadia Lim @ nadialim.com

No sugar, gluten free and can be made with either coconut oil or butter if you're not too concerned about dairy. Enjoy!

Ingredients

125g of butter or coconut oil melted

3 very ripe bananas

1.5 cups of desiccated coconut

1/2 cup of gluten free flour

1 cup of ground almonds

1 level teaspoon of baking soda

2 teaspoons of Organic or vanilla essence or extract

3 free-range eggs, whisked

1 teaspoon of ground cinnamon, more for garnish

1 extra banana for garnish

A good pinch of sea-salt

Method

1. Preheat oven to 180 degrees Celsius. Line two small loaf tins (e.g. 3.5 cup capacity) with baking paper

2. In a large bowl, mix melted oil/butter, mashed banana, coconut, almonds, flour, baking soda, vanilla, cinnamon, whisked eggs and salt. Stir until combined

3. Spoon mixture into prepared loaf tins, dividing equally. Peel and cut remaining banana (if using) into half lengthways and arrange a banana half on top of each loaf. Sprinkle with a little cinnamon

4. Bake for 35-40 minutes or until loves are golden and a skewer inserted into the centre comes out clean

5. Leave loaves to cool (if you can) in tins for 5-10 minutes before removing and transferring to a wire rack. Very delicious warmed and spread with a little butter

Store in an airtight container in a cool, dark place for up to three days, or in the fridge for up to five days. (Trust me it won’t last that long, it's too yummy). And it freezes really well.

Why is this so good?

Bananas: Contain many essential nutrients, including potassium, Vitamin B6 and fibre, which staves off hunger pangs— reduces cholesterol, stabilises blood sugar and may shorten recovery time after exercise. Eating one banana daily may improve cognitive functioning (Wang et.al. 2014)

Eggs: A vitamin in a shell - contains vitamin B6— Vitamin B6 is essential for the metabolism of carbohydrates (sugars) and lipids (fats). Eggs also contain Selenium a wonderful anti-oxidant and essential for thyroid functioning along with Zinc both are essential for optimal immune functioning. B12 and Vitamin D. A great protein source and a good fat source.

Butter: I know what you are thinking - saturated fat. But unlike the saturated fats you find in shop-bought pies and cakes and processed foods, this is a natural saturated fat and your body knows how to process it. The saturated fats in butter have strong anti-tumour and anti-cancer properties. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder and an immunity booster. Vitamin D found in butter is essential for the absorption of calcium.

Cinnamon: High source of antioxidants. Contains anti-inflammatory properties, protects heart health, fights diabetes by regulating blood sugar levels, helps defend against cognitive decline and protects brain functioning. May lower cancer risk. Improves immunity by helping fight viruses and infections. Protects against dental carries and freshens breath naturally.

Assists digestion. Relieves spasms in the gastrointestinal tract.

Coconut: High in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins and cholesterol. Also rich in copper and iron, assisting with red blood cell production. And selenium, a powerful antioxidant and a cofactor to maintain good thyroid functioning.

Almonds: Contain healthy fats and fibre which is essential to reduce cholesterol levels. They also contain a natural muscle relaxant — Magnesium, an essential mineral for the body. Almonds help to reduce blood sugar levels. and reduce blood pressure. Almonds also promote satiety and assist with weight loss.

Chocolate Berry Fudge Brownies

(Gluten Free, Dairy Free, Low Sugar, High Fibre)

Ingredients

1 cup fresh or frozen berries (defrosted if frozen)

4 tbsp 100% pure Maple Syrup

100g good quality dark eating chocolate (at least 70% cocoa)

400g tin Black/Kidney Beans, drained and rinsed

1 tsp Baking Powder

2 free range eggs

Preparation

1. Preheat oven to 150c. Lightly grease and line an 18-20cm square pan with baking paper. Add the coconut oil or butter, maple syrup and dark chocolate to a medium saucepan on a medium heat, stirring frequently until the chocolate has melted. Allow to cool slightly.

2. Transfer the mixture to a food processor or blender. Add the beans, baking powder and eggs and blitz until smooth and well combined.

3. Scoop mixture into the prepared tin, scraping down the sides to get all the mixture. Scatter the berries over the top. If using frozen berries, make sure to drain as much liquid as possible before scattering over the brownie mixture.

4. Bake the brownies for 20-25 minutes until they’re mostly set around the edges and soft and fudgy in the middle. Remove from the oven and place in the fridge for 10 minutes to set slightly. Cut into 16 pieces.

These are delicious warm or cold - they store well in the freezer or in the fridge for at least a week.